Here is a clear, traditional recipe for Hungarian Egg Noodles (Nokedli or Galuska) — soft, tender dumpling-style noodles often served with dishes like Chicken Paprikash or goulash.
Hungarian Egg Noodles (Nokedli / Galuska)
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup water (add more as needed)
- 1 teaspoon salt
- Optional: 1 tablespoon oil or melted butter
Instructions
Step 1: Make the batter
- In a bowl, mix flour and salt.
- Add eggs and half the water.
- Stir until a sticky, thick batter forms.
- Add more water as needed — the dough should be thick but scoopable, not firm like pasta dough.
The dough should look similar to thick pancake batter.
Step 2: Boil the noodles
- Bring a large pot of salted water to a boil.
- Use a nokedli maker (spaetzle maker) or a colander with large holes.
- Push or scrape the dough through the holes into the boiling water.
- Cook for 2–3 minutes, stirring so they don’t stick.
- When they float to the top, they’re done.
Step 3: Drain and finish
- Drain the noodles in a colander.
- Rinse lightly with warm water to prevent sticking.
- Toss with a little butter or oil.
How to Serve
- Traditionally served with Chicken Paprikash, pörkölt, or goulash.
- Can also be used as a side dish with gravy or stews.
- Add sautéed onions and butter for a simple noodle dish.
Tips
- If batter is too stiff, add a splash more water.
- If using a spoon to drop bits of dough into the water, keep them small for even cooking.
- Do not overcook; they become mushy if boiled too long.
If you want, I can also give you:
- The authentic Chicken Paprikash to serve with these noodles
- A buttered Hungarian cottage cheese noodle recipe
Just let me know!
